Raspberry And Fig Cake Recipes
RASPBERRY AND FIG CAKE
From Food & Wine - Mehmet Gürs who says "I snagged this dessert from my Scandinavian grandmother. She used a wood-burning oven, a cast-iron skillet and fresh island berries." Use additional raspberries when figs are not in season. Posted for ZWT #6!
Provided by Cadillacgirl
Categories < 4 Hours
Time 1h40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. Butter a 9-inch springform pan and coat with bread crumbs.
- In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest.
- At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
- Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs.
- Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
- Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.
Nutrition Facts : Calories 389.6, Fat 13.8, SaturatedFat 7.9, Cholesterol 109.8, Sodium 28.8, Carbohydrate 63, Fiber 2.6, Sugar 42.7, Protein 5.3
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